2021peer-reviewed173 citations
High internal phase pickering emulsions stabilized by pea protein isolate-high methoxyl pectin-EGCG complex: Interfacial properties and microstructure
Tingting Feng, Xuejiao Wang, Xingwei Wang, Xiaoming Zhang, Yao Gu, Shuqin Xia +1 more
Food Chemistry
Concepts
Pea proteinRheologyMicrostructurePectinChemical engineeringEmulsionPickering emulsionWetting